Method

1.

Butterfly chicken breasts so they are equal thickness and will cook evenly.

2.

Combine chia seeds, spices, salt and pepper. Press on both sides of the chicken fillets;

3.

Place large frying pan over high heat. Add oil and then add chicken breasts. When golden on one side, turn over. When chicken is golden on both sides and cooked through, remove to a warm place and cover with foil. Add stock to the pan, reduce temperature to medium and allow to bubble away until stock is reduced. Add preserved lemon and stir through.

4.

Meanwhile, pour hot chicken stock over couscous in a medium bowl and cover with a clean cloth. After 5 minutes fluff couscous with a fork to break up into grains. Stir through black and white chia seeds and green onions.

5.

To serve, plate a mound of couscous on each plate. Top with a chicken breast. Spoon over pan juices. Sprinkle with coriander and serve immediately. Serve with a green salad, if desired.

Notes

Lyndey’s Note: preserved lemons are preserved using salt. They are one of the staples of Moroccan and North African cuisines. You can always substitute the zest of a lemon and some salt flakes. Also the spices can be replaced with the same volume (1 ½ tablespoons) Moroccan spice mix if desired.